JP3435188B2 - Production method of tea beverage - Google Patents

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing a tea beverage. More specifically, it relates to a method for producing a tea beverage having strong aroma, umami and richness but weak astringency by extracting tea leaves such as green tea, black tea and oolong tea at high temperature and then at low temperature.

[0002]

2. Description of the Related Art As a method for producing tea beverages such as green tea, black tea, and oolong tea, a soaking and stirring method using a kneader or a basket, a drip method using a coffee extractor, etc.
A method such as a jet method is adopted. These conventional methods are all manufacturing methods in which extraction is performed at a constant temperature (set temperature ± 5 ° C).

[0003]

Generally, in the production of green tea, black tea, oolong tea and other tea beverages, the higher the extraction temperature, the stronger the aroma and astringency of the tea beverage, and the weaker the umami and richness, but on the contrary, the extraction temperature. When the value is low, the aroma and astringency are weak, and the umami and richness are strong. However, it is difficult to produce a tea beverage having a strong aroma, umami and richness but a weak astringency with conventional techniques.

[0004]

Means for Solving the Problems As a result of intensive studies to solve the above-mentioned problems, the present inventors have conducted two steps of extracting tea leaves of green tea, black tea, oolong tea, etc. at high temperature and then at low temperature. The present invention was completed by studying a method for producing a tea beverage obtained by extracting, and obtaining a tea beverage having a strong aroma, umami and richness but weak astringency. That is, the present invention relates to a method for producing a tea beverage, which comprises extracting tea leaves at a high temperature and then further extracting the tea leaves at a low temperature. More specifically, according to the present invention, tea leaves are extracted in hot water of 80 to 100 ° C. for 30 to 90 seconds, and then cold water is added to reduce the temperature to 30 to 50 ° C.
A method for producing a tea beverage, which comprises extracting for 120 to 300 seconds, wherein the amount of high-temperature water used is 20 to 70 parts by weight per 1 part by weight of tea leaves.

The present invention will be described in detail below. For 1 part by weight of tea leaves, hot water at 80 to 100 ° C is 20 to 70
30 parts to 1 minute and 30 seconds were extracted by adding parts by weight. Then 30
Cold water at 5-10 ° C for 20-80 ° C
By weight, the mixture was extracted and further extracted for 2-5 minutes. After extraction, the extract was filtered to obtain a tea beverage. By performing such two-step extraction, a tea beverage having strong aroma, umami and richness but weak astringency can be obtained. The tea leaves used in the present invention include green tea, black tea, oolong tea, etc., but any tea leaves generally used as a raw material of tea can be used.

[0006]

EXAMPLES Examples will be shown below, but the present invention is not limited thereto. Example 1 1 part by weight of commercially available sencha was added to 20 parts of hot water at 90 ° C.
After adding 1 part by weight and extracting for 1 minute, 20 parts by weight of 10 ° C. water was added. The liquid having a temperature of 50 ° C. was further extracted for 4 minutes, and after extraction, it was filtered through a 100 mesh stainless mesh, and the filtrate was further filtered through filter paper. The obtained filtrate was cooled to room temperature to obtain a tea beverage, which was used as a test product.

Comparative Example To 1 part by weight of tea leaves of the same raw material as described above, 40 parts by weight of hot water at 90 ° C., 70 ° C. and 50 ° C., which are the respective conditions, were added, and the extraction time was set as follows for 1 to 7 minutes Was extracted, and filtered and cooled in the same manner as described above to obtain a tea beverage, which was used as a control product. The test product and the control product were subjected to sensory evaluation for the purpose of characteristic evaluation, and the following results were obtained.

[0008]

[Table 1] Evaluation criteria: ++: Very strong ++: Moderately strong
+: Strong ±: Normal −: Weak * The test product indicates high temperature extraction and indicates low temperature extraction. Compared with the control product, the test product had a strong scent, umami, and richness, but was characterized by weak astringency.

Example 2 A sensory evaluation was conducted on a tea beverage obtained by the same method as in Example 1, except that the same raw material as in Example 1, tea leaves of sencha, was used and the two-stage extraction conditions were changed as follows. The following results were obtained.

[Table 2] * Indicates high temperature extraction, and indicates low temperature extraction. Both high-temperature and low-temperature two-step extraction were characterized by strong aroma, umami and richness, but weak astringency.

Example 3 Using commercially available black tea (produced in India) and oolong tea (produced in China),
A tea beverage was obtained under the same conditions as in Example 1, and a sensory evaluation was conducted.
The following results were obtained.

(A) In the case of black tea

[Table 3] * Indicates high temperature extraction, and indicates low temperature extraction. Both high-temperature and low-temperature two-step extraction were characterized by strong aroma, umami and richness, but weak astringency.

(B) Oolong Tea

[Table 4] * Test product indicates high temperature extraction, and indicates low temperature extraction. Both high-temperature and low-temperature two-step extraction were characterized by strong aroma, umami and richness, but weak astringency.

[0013]

[Effect] According to the method of the present invention using high-temperature and low-temperature two-step extraction, any of green tea, black tea, and oolong tea has an excellent characteristic that aroma, umami, and richness are strong, but astringency is weak. Could be provided.

Claims (2)

(57) [Claims] 1. Tea leaves in hot water at 80 to 100 ° C. for 30 days
A method for producing a tea beverage, which comprises extracting for 90 seconds, then adding cold water to a low temperature of 30 to 50 ° C., and extracting for 120 to 300 seconds. 2. The method for producing a tea beverage according to claim 1, wherein 20 to 70 parts by weight of high temperature water is used for 1 part by weight of tea leaves.